PAN SEARED SCALLOPS WITH SESAME SAUCE AND CELLOPHANE NOODLES
Provided by Robin Miller : Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Soak cellophane noodles in hot water for 10 minutes, until tender. Strain and set aside.
- While the noodles are soaking, in a small bowl, whisk together soy sauce, garlic, vinegar, sugar, sesame oil, cornstarch, and red pepper flakes. Set aside.
- Heat olive oil in a large skillet over medium-high heat. Add scallops and season the tops with black pepper. Cook 2 minutes, until golden brown. Flip with spatula and cook 2 more minutes, until second side is golden brown. Add soy sauce mixture to pan and bring to a simmer, for 2 minutes, until sauce thickens and scallops are cooked through and have an opaque color.
- Serve half of the scallops over all of the cellophane noodles and top with scallions. Reserve remaining scallops for salad, if desired.
PAN-SEARED SCALLOPS OVER LOBSTER-PROSCIUTTO RISOTTO
Steps:
- For the risotto: Heat the olive oil in a medium saucepan over medium-high heat until just beginning to smoke. Add the onions, garlic and shallots; saute, stirring frequently, until the onions are translucent. Add the rice and stir to coat with the oil. Add the white wine, stirring to make sure the rice grains are moving freely and not clumped together. Reduce the heat to medium.
- In a separate saucepan, whisk together the lobster stock, tomato paste and sherry. Add to the lobster stock mixture to the rice, 1/2 cup at a time. Cook, stirring continuously, until all the stock has been added and the rice is al dente. Set the risotto aside and keep warm.
- Split the lobster tail in half, coat the meat with butter, and lightly sprinkle with salt and pepper. Grill until almost fully cooked. Remove the meat from the shell, cut into bite-size cubes, and add to the risotto to finish cooking. Set the risotto aside.
- Heat the vegetable oil in a deep skillet over medium-high heat. Deep-fry the julienned prosciutto until crispy, 1 minute. Drain on paper towels. Add 3/4 cup of the fried prosciutto to the risotto; reserve the remainder for garnish.
- For the scallops: Preheat the oven to 450 degrees F.
- Heat a large saute pan over high heat. While the pan is heating, pat the scallops dry with a heavy, lint-free paper towel and sprinkle with salt and pepper. Add the olive oil to the pan; heat until extremely hot and smoking. Add the scallops and cook until beginning to turn golden brown, about 3 minutes. Flip the scallops, then transfer to the oven for about 4 minutes, or until cooked through.
- To finish: Return the risotto to medium heat. Add the Parmesan and stir to combine.
- For each serving, top one scoop of risotto with 5 sea scallops. Drizzle with citrus butter sauce and scallion oil, and garnish with the reserved crispy prosciutto and some cilantro leaves.
- Combine the lemon juice, lime juice, orange juice and white wine in a small saucepan over medium heat. Cook until reduced by three-quarters. Remove from the heat add the butter, stirring continuously until smooth. Season with salt and pepper.
- Combine the olive oil, green onions, and a pinch of salt and pepper in a blender or food process. Blend on high speed until smooth.
SESAME-CRUSTED, PAN-SEARED SCALLOPS WITH ASIAN VINAIGRETTE
Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment
Categories appetizer
Time 10m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a small bowl add ginger, garlic, green onion, cilantro, rice wine vinegar, sesame oil, soy, 1 tablespoon of canola oil, and sake. Whisk ingredients together.
- Place 1 teaspoon of vinaigrette in each soup spoon.
- Season scallops with salt and pepper.
- Place sesame seeds on a plate. Pat down top and bottom side of each scallop in sesame seeds.
- In a saute pan, over medium-high heat add remaining tablespoon oil. When oil is hot, add scallops, placing them sesame-crusted side down. Sear for approximately 1 minute, or until sesame seeds brown. Turn and sear on other sesame-crusted side for 1 more minute. Place 1 scallop in each soup spoon. Serve immediately.
- * The same serving format can be achieved with only 4 spoons by replenishing each guests spoon for subsequent servings.
- Recommended beverage: cold sake
LOBSTER AND SEA SCALLOPS WITH SPRING VEGETABLES
Steps:
- To make consomme: Put all ingredients into a stockpot and bring to a boil. Cook until liquid is reduced by two-thirds. Strain and season with salt and pepper, if necessary
- Take claws out of shells, try to keep whole. Take tails out of shells and cut in half. Blanch the ramps in boiling salted water for 8 to 10 minutes or until al dente. Melt 2 tablespoons of butter in a skillet over medium heat. Add the leeks and saute for 5 to 10 min. Add blanched ramps and cook until leeks and ramps caramelize to a golden brown. Sautee mushrooms with shallot and garlic in olive oil. Place a saute pan over high heat and add the remaining butter. Heat until butter turns golden brown, sear scallops on both sides until golden brown. If necessary, finish scallops in oven. Lay out 8 bowls and mound the leek and ramp mixture in the center. Next arrange the scallops, haricots verts and mushrooms. Lay the half tail down on the leeks and place the claw on top. Pour the hot consomme into the bowl and top with micro-greens and serve immediately.
ASIAN SESAME LOBSTER SALAD
This recipe can be prepared in 45 minutes or less.
Number Of Ingredients 12
Steps:
- In a small bowl whisk together all dressing ingredients. Dressing may be made 1 day ahead and chilled, covered.
- Cut lobster meat or shrimp into bite-size pieces. Trim peas and diagonally cut into 1/4-inch slices. Cut cabbage, jícama, and carrots into thin julienne strips. Diagonally cut scallion greens into thin slices, reserving white parts for another use. Lobster or shrimp and vegetables may be prepared up to this point 4 hours ahead and chilled separately, covered.
- In a dry small heavy skillet toast sesame seeds over moderate heat, stirring, until golden, 1 to 2 minutes, and transfer to a small bowl to cool.
- Just before serving, in a large bowl toss lobster or shrimp, peas, cabbage, jícama, and carrots with dressing and sprinkle with scallions and sesame seeds.
SOY-BUTTER BASTED SCALLOPS WITH WILTED GREENS AND SESAME
This simple dish was inspired by a recipe for steamed scallop and butter rice found in "Donabe: Classic and Modern Japanese Clay Pot Cooking" (Ten Speed, 2015) by Naoko Takei Moore and Kyle Connaughton. Here, sweet sea scallops are seared in a hot pan and basted with melted butter and soy sauce to finish cooking. Tender greens are sautéed in garlic oil, then the scallops are placed on top and everything is drizzled with the remaining soy-butter and a bit of sesame oil. Finish the dish with a good squeeze of lime, thinly sliced scallions and a smattering of sesame seeds. It's wonderful served over steamed white rice, so be sure to get that on the stove before you begin cooking the scallops, as the rest of the meal comes together in no time at all.
Provided by Colu Henry
Categories dinner, weekday, seafood, main course
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat the oven to 200 degrees. Season the scallops well with salt and pepper. Heat a 12-inch cast-iron skillet over medium-high. Add 2 tablespoons grapeseed oil and, when it shimmers, add the scallops. Cook undisturbed for 2 to 3 minutes, until they begin to brown and form a crust on the bottom.
- Flip the scallops, add the butter and soy sauce to the pan and use a spoon to repeatedly drizzle the sauce over the tops of the scallops to finish cooking, 1 to 2 minutes more.
- Set the scallops on an oven-safe plate and pour the butter mixture on top. Place the plate in the oven to keep the scallops warm while you finish the rest of the dish.
- Add the remaining 1 tablespoon grapeseed oil to the skillet and heat over medium. Add the garlic and red-pepper flakes, if using, and cook until the garlic is pale golden, about 2 minutes, adding a teaspoon or so more of grapeseed oil if needed. Return the heat to medium-high and add the spinach, in batches, if needed, and season with salt. Toss until the spinach wilts, adding a few teaspoons of water to help it along, if needed, and scrape the browned bits from the bottom of the pan. Turn off the heat.
- Add the scallops back to the pan and pour any residual butter-sauce over top. Drizzle the dish with sesame oil and a good squeeze of lime. Top with scallions and sesame seeds, if using, and serve with rice.
LOBSTER-SCALLOP SESAME SALAD
Make and share this Lobster-Scallop Sesame Salad recipe from Food.com.
Provided by Diana Adcock
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Cut lobster meat and scallops if large into bite sized pieces and place in a large salad bowl.
- Trim peas and diagonally cut into 1/4 inch slices.
- Julieen the cabbage, jicama, carrots and yellow pepper, adding to the bowl.
- Slice the green onions into 1/2 inch slices.
- In a dry hot skillet toast sesame seeds for 1-2 minutes and transfer to a small bowl to cool.
- In another bowl whisk together the vinegar, soy sauce, sugar, sesame oil, ginger and garlic.
- Pour over salad and toss well.
- Sprinkle on the sesame seeds, toss again and serve.
Nutrition Facts : Calories 272.8, Fat 5.2, SaturatedFat 0.8, Cholesterol 72.8, Sodium 1316.8, Carbohydrate 31.5, Fiber 8.6, Sugar 13.5, Protein 26.2
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